Chicken Livers with Chipotle Caramelized Onions

chipotlechicken

Chicken Livers with Chipotle Caramelized Onions

Chicken Livers with Chipotle Caramelized Onions

Higaditos Encebollados y Enchipotlados

Recipe Yield

4 servings

Cooking time

45 minutes

Rate this recipe

4.67 from 6 votes

Ingredients

  • 1 pound chicken livers
  • 1/2 cup whole milk
  • 4 tablespoons unsalted butter divided
  • 4 tablespoons vegetable oil divided
  • 3 large white onions slivered
  • 1 teaspoon kosher or coarse sea salt divided, or more to taste
  • 3 tablespoons sherry vinegar
  • ¼ cup chicken broth
  • 2 to 3 tablespoons sauce from chipotles in adobo sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon Dijon mustard
  • ½ teaspoon freshly ground black pepper or to taste
  • Chopped fresh chives for garnish, optional
  • Fresh oregano leaves for garnish, optional

To Prepare

  • Place the chicken livers in a bowl and gently cover with cold water. One by one, using a chopping board and a sharp knife, remove any connective tissue and cut them into lobes. Place them into a different bowl and cover with cold milk. Let them sit anywhere from 1/2 hour to overnight, if more than an hour, cover and place in the refrigerator.
  • When ready to cook the livers, gently drain and place on a chopping board or sheet pan covered with paper towels and pat dry.
  • In a large non-stick skillet set over medium heat, add 2 tablespoons of butter and 2 tablespoons of oil. Once the butter has melted, add the onions and ½ teaspoon salt. Cook stirring regularly for about 35 to 40 minutes, until completely softened, caramelized, and their color has turned to light brown and they are slightly browning more along the edges. Scrape into a bowl and reserve.
  • Season the livers with the remaining ½ teaspoon salt and ½ teaspoon black pepper. In the same skillet, add 1 tablespoon of butter and 1 tablespoon of oil and raise heat to medium high. Cook the livers for about 2 to 3 minutes per side, until just cooked through but browned outside. Scrape into a bowl and set aside.
  • In the same skillet, reduce heat to medium, add the remaining tablespoon of oil and butter. Once melted, add the vinegar and cook, scraping the pan for about 10 to 15 seconds. Add chicken broth, chipotle sauce, tomato paste, and Dijon and stir until well mixed, continuing to scrape the bottom of the pan. Cook for a minute, until it strongly bubbles. Add the cooked onions, stir well to thoroughly combine with the sauce. Incorporate the chicken livers and any of their juices, toss to combine, and let it all cook for a minute. Turn off the heat, garnish with fresh chives and oregano. Serve with rice.

Note:

  • I like to chop any leftover chicken livers into chopped liver. I also like to have some extra roasted cherry tomatoes to reserve. Then I’ll spread the chopped liver on some toasted slices of bread and top with roasted cherry tomatoes.

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Comments

33comments inChicken Livers with Chipotle Caramelized Onions

  1. Connie

    Jan 21

    Outstanding recipe it’s nice to find something different with this because I love chicken livers thanks so much

    1. Pati Jinich

      Jan 29

      Welcome to the club, I love chicken livers as well!

  2. Jim

    Oct 03

    Made the livers, rice and Avocado salad this weekend. Outstanding Pati! Even said “Mmm-mmm like you. Love your work!

    1. Pati Jinich

      Oct 24

      Gracias Jim, so happy you liked the livers, my favorite!

  3. AliceK

    Sep 28

    This was very good, quite different from my regular recipe. I think I may have overdone the vinegar, but halving the adobo sauce wasn’t a bad call. Although it wasn’t very spicy, the flavors are intense, and we were glad for the rice. Make sure you leave enough time to caramelize the onions!

    1. Pati Jinich

      Oct 11

      Yay, glad you liked it!

  4. Donna Marie

    Sep 27

    I watched you cook this on TV I can’t wait to try it I can taste it it’s so good Gracias

    1. Pati Jinich

      Oct 11

      Con gusto, let me know how you like the livers!

  5. Joanie and.

    Sep 26

    Dear Pati,
    My husband and I love your show and we’re especially intrigued by your chicken liver with chipotle caramelized onion recipe. We love chicken livers (though we know it can be a hard sell to some). We made your recipe for dinner this evening along with the roasted tomato rice. It was an absolutely wonderful meal! We both wanted to thank you for your amazing recipe and for bringing your positive attitude, beautiful personality, and fabulous recipe ideas to us weekly!

    1. Pati Jinich

      Oct 11

      You guys are incredibly sweet! You don’t know how happy it makes me that you like chicken livers as much as I do, abrazos to both!

  6. Pat & Becky

    Sep 26

    Wonderful recipe with delicious strong bright flavors in the sauce to complement the livers. Thank you, Pati.

    1. Pati Jinich

      Oct 11

      My pleasure, so glad you guys liked it!

  7. Sharetha Washington

    Sep 24

    I tried this dish and my family loved it . I will make this dish once a month on Sundays. Truly enjoyed.

    1. Pati Jinich

      Oct 11

      So glad you liked this recipe Sharetha, chicken livers are a favorite of mine!

  8. Dedra

    Sep 24

    Hola Patti can you use any other meat ?

    1. Pati Jinich

      Oct 11

      I guess you can use chicken 🙂

  9. Roger

    Sep 24

    I was so excited to see you making chicken livers today on PBS. I will be making them next week, I love your website!

    1. Pati Jinich

      Oct 11

      Thanks so much Roger, you are going to love them!

  10. Tony

    Sep 23

    Been looking for a great chicken liver recipe and here it is..Thank you

    1. Pati Jinich

      Oct 11

      So you love chicken livers as much as I do?

  11. Francie

    Sep 17

    Found it! 😀

    1. Pati Jinich

      Sep 26

      Yay, so glad you did Francie, enjoy it!

  12. Francie

    Sep 17

    I believe there was a rice recipe with this episode that involved orange juice in the rice. Could I get the link to that recipe?

    1. Mary Taylor

      Dec 17

      My wish too.

  13. Sil

    Sep 15

    I love liver and thought I’d try your recipe, I’ll admit was delicious and easily came together. I’ll be adding this to my rotation meals

    1. Pati Jinich

      Sep 23

      Yay! Welcome to the club 😉

      1. D cisco

        Sep 24

        Delicious

  14. Tom J

    Sep 09

    I just finished eating this for lunch and it is so good! If you love (or even just like;-) liver, try it.

    1. Pati Jinich

      Sep 11

      Yay!!! So glad to hear you liked these livers Tom 🙂

  15. Dawn Zimbelman

    Sep 07

    Trying right away! I’ll let you know how much I love them.

    1. Pati Jinich

      Sep 11

      I hope you really do, chicken livers are my thing!

      1. Cathleen, Love from Kansas

        Jan 26

        I am an inspiring chef going to culinary arts school and made these today, my boyfriend went to dancing.lol… Thank You! Your such an inspiration

        1. Pati Jinich

          Jan 29

          Love it!

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